Cheddar & bacon scones are simply the best way to start any morning. They also make the perfect afternoon snack with a quick cup of tea. The best part though is that they are completely customizable. Of course, cheese was my first choice but you can add chives, other meats, or make it sweet instead of savory. Blueberry scones would be a great sweet alternative. The possibilities are endless. No longer do you need to think of scones as those dry and bland pastries your grandma sometimes had laying around.

Ingredients & Substitutions

Unsalted butter: Salted butter works fine too, just add a little less salt to the dough.
Granulated Sugar: Sugar-free sweeteners will work like stevia, monkfurit, erythritol, etc.
Buttermilk: Heavy cream can be substituted or in a pinch, you can also use whole milk with a splash of lemon juice in it.

Tips & Tricks

The Dough: Don’t be afraid to get your hands dirty and work the elemetns together. Once all of the flour is well incorporated you can shape the dough into a circle. its okay if the circle is kinda crumbly. The less time you can spend warming up the butter the better. When the butter melts it will create lots of little air pockets in the layers giving you that satisfying flaky crust.
The Butter: One of my favourite tools is this pastry cutter. It makes breaking up the butter super easy all while still keeping it cool. But dont worry you can get the same affect using a standard cheese grater. Make sure your butter is super cold before trying to grate it.
The Cheese: A lot of recipes for cheese scones only have 1/2 cup of cheese for the whole recipe. Don’t skimp out. the worst thing that will happen is that your scone might have a slightly dense and chiewier texture. The recipe might be called cheddar & bacon scones but you could swap the cheese for something like gouda.
The Bacon: Make sure that after you have cooked your bacon that it is fully cooled off and placed on paper towels to absorbe extra oils. Adding warm bacon to the dough will melt you butter and change the consistency of your dough.
Baking: be sure to keep a close eye on your scones because they can brown up very qucikly.